When i was shredding taro for Yee Sang, i remembered this snack. I shredded more taro and made this forgotten snack which was so crunchy. The taro is sometimes called the "potato" of the humid tropics and indeed it is - a good taro will be fluffy in texture just like the potato. Taro is quite costly and choosing a good one which will be fluffy is crucial to your pocket and the dish you will be preparing. For a good fluffy taro, choose one that is shaped like a vase - narrow on the top and bottom, wide in the middle and it has to be as smooth as possible - no bumps or knotches. Bumps mean that the taro has been constricted from growing well and that it has been grown in muddy soil. Taro grown in sandy soil, grows well and will be fluffy. I have given up buying taro with skin on and have been buying peeled ones, although peeled ones are very much more expensive, at least i can see that the taro will be fluffy and not rotten.
Taro is so versatile and there are endless recipes which are classics, below are some of the tested recipes -
Woo Tau Koh
Taro fatt koh
Woo Tau Kow Yoke
Taro and black-eyed pea cake
Taro fragrant rice
Sueen poon cheeBubur Cha Cha
Fried Nin Ko
There are many more recipes that i would like to try - like Or Nee, Taro Cake, Taro Filling for mooncake and many more.
1 lb shredded taro
1 cup roasted peanuts - chopped
½ cup sesame seeds
3 - 5 tbsp rice flour
1/2 tsp 5 spice powder
1 tsp salt.
Water to bind
Mix all the ingredients, followed by a little water to bind ingredients.
Heat oil for deep frying and when oil is 350f, using the chopstick, pick up a little taro shreds and deep fry till golden brown and crispy.
Drain well and let cool before storing.